Fork & Knife Supperclub March 2019

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Supperclub No. 7! Khyati and I had planned a North Indian meal and chose dishes which we knew we could easily adapt depending on what kind of surplus ingredients were available on the day.

Khyati started the day at the flower market, selecting some beautiful Ranunculus flowers for the evening, we then headed to City Harvest to collect our surplus ingredients for the evening. In exchange for a donation, we were able to select a variety of produce which was nearing its best before date, but still in perfect condition. After a mammoth prep session we headed to Farm Shop in Spitalfields to set up for the evening. See below for our menu on the night and photos of the dishes we served to our guests.


MENU

Welcome Drinks
Raspberry & Rhubarb Prosecco
Rhubarb, Raspberry & Coconut Spritz


Starter
Dhokla, Potato Vara and Vegetable Chaat
with Coriander Chutney & Tamarind Sauce


Mains
Aubergine Bharta
Mattar Tofu Curry
Masala Cassava
Basmati & Wild Rice
Mango Salsa
Raita


Dessert
Carrot Halwa with Coconut & Cashew Cream Cheese,
Pomegranate & Pistachio